Creamy Chicken, Spinach, and Mushroom Bake
A quick and comforting low-carb bake featuring tender chicken, savory mushrooms, and wilted spinach in a rich creamy sauce that feels indulgent.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces for fast, even cooking
- 8 ounces cremini mushrooms, sliced baby bella or shiitake work well
- 6 ounces fresh baby spinach if using frozen, drain and squeeze out excess moisture first
- 2 cloves garlic, minced for bright savory notes
- 1 cup heavy cream or substitute half-and-half or evaporated milk for a lighter sauce
- 1 cup chicken broth low-sodium recommended to better control salt
- 1/2 cup Parmesan cheese, finely grated blend with mozzarella if you want stretchier cheese
- 1 teaspoon Italian seasoning dried or use a mix of basil, oregano, thyme
- 1/2 teaspoon paprika smoked or sweet; add red pepper flakes for heat
- Salt and pepper, to taste
Instructions
Preparation
- Preheat oven to 375°F (190°C). Lightly grease a 9x9-inch baking dish.
- Season the chicken pieces with salt, pepper, and a pinch of paprika.
- Heat 1 tablespoon olive oil or butter in a large skillet over medium-high heat. Add chicken in a single layer and cook 3–4 minutes until browned but not fully cooked through. Remove chicken and set aside.
- In the same skillet, add another teaspoon of oil if needed. Add sliced mushrooms and a pinch of salt. Sauté 4–5 minutes until mushrooms release liquid and begin to brown.
- Add minced garlic to the mushrooms and cook 30–45 seconds until fragrant.
- Stir in fresh spinach and cook until wilted (1–2 minutes). If using frozen spinach, make sure it’s well-drained before adding.
- Return the chicken to the skillet. Pour in chicken broth and heavy cream. Stir in Parmesan, Italian seasoning, remaining paprika, and adjust salt and pepper. Bring the mixture to a gentle simmer for 1–2 minutes to meld flavors.
- Transfer everything to the prepared baking dish, spreading evenly. If you want a bubbly, browned top, sprinkle 1/4–1/2 cup shredded mozzarella before baking.
- Bake uncovered for 15–20 minutes, until the sauce is hot and the chicken reaches an internal temperature of 165°F (74°C).
- Let rest 5 minutes before serving to thicken the sauce slightly.
Notes
For a slightly cheesier top, sprinkle a little shredded mozzarella before baking. If the sauce is too thin before baking, simmer a few extra minutes on the stove to reduce; if too thick, add a splash more broth.